The hostel reservations were made and my one-way ticket to Nepal was secured. The plan was to fly into Katmandu and backpack into India. This dream trip was to end with a mango lassi sipped slowly in the southern city of Bombay. My trip to India was foiled by an acceptance into law school, which started just a week after the trip was slated to start. The small amount of disappointment was quickly crushed by the notion of attending law school, a dream I once thought was more far-fetched then living on a house boat in Kerala.
These days my taste for India is satiated in part by indulging in its cuisine. Southern Indian food is traditionally vegetarian and many of the spices needed are readily available stateside. One of the most distinct of Indian spices is Graham Masala. While it's ingredients vary by region, it typically includes cumin, coriander, ginger, cardamom, turmeric, garlic, cinnamon, and chili pepper. The pungent spice blend can be sprinkled on warm naan or into a bag of hot popped corn...yum! A commercially made brand is used in this recipe to season faux chicken strips and remind me that India isn't going anywhere.
Here's what you need:
- 8 oz bag of Vegan Chick'n strips (or extra firm tofu, drained & cut into 1/2 inch strips)
- 1 tbsp of olive oil
- 1 tsp of Graham Masala
- 1/2 a small red onion thinly sliced
- 1/4 tsp Cayenne pepper
- Juice of half a lemon
- Large head of Kale rinsed and chopped
 |
I used Morning Star Meal Starters Chick'n Strips |
Here's what you gotta do:
- Heat the olive oil to medium heat in a large skillet or wok
- Add the onion and graham masala. Sauté for 2 minutes.
- Raise heat to medium high and add chick'n (or tofu). Heat for about 4 minute or until brown
- Stir in the kale, cayenne pepper, and lemon juice. Heat for 3 minutes or until kale has wilted slightly.
- Serve hot and enjoy!
** if using tofu add a generous pinch of salt and 1/2 tsp of cumin at step 3**
Serves 4 as a starter or side salad.
Life is Delicious ...Go taste it!
No comments:
Post a Comment